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Well, here we are. 46h at 136F. Taste was great, but it was just a touch dryer than I expected - and it seems to have lost quite a bit of juice also. The boneless pieces are thinner and smaller than the bone-in ones, so next time I would go at 133F and maybe check at 24 and 36h. Gotta start somewhere. Ate a healthy manly portion with caramelized onions and cheese ravioli (I had run out of potatoes, I may lose my German citizenship over this...).

Question about storage: Do I take them out of the bag and repack or do I leave them in the juice that has come out during cooking?

The think I like most about SV is that you can break up the cooking process. So I usually SV one day, then chill the product. Then when I want to cook them I take it out cold. I’ll take the product out of the bag, paper towel off any juices, heavy seasoning and hit them 4 minutes a side in a ripping cast iron pan, then put it in the oven at 350 until internal temp is 122ish. Remove and let rest for at least ten minutes covered. I like my finished temp to be 129. Also, don’t season beef unless you’re looking for a more cured texture to the mean. Season before searing.

Thanks, that's very helpful. I had salted and peppered the short ribs before I packed them, that may have led to them bleeding out more and being drier - definitely drier than the roast in your picture looks, maybe that is what you describe as 'cured texture'. The pieces in my picture were directly out of the bag, dried and quick-seared; the other pieces/bags were cooled down in an ice bath. I will try those over the next days - should have packed smaller portions... So much to learn, but a lot of fun to play with this